Easter cake in a slow cooker

I baked today) It didn't work out very well)

I'm telling)
I baked for the first time, I haven't read this whole topic, in vain, probably, there are good advice. Well, it's too late to talk about it)

So. Brand 501
At first it was like this:

Liquid, but everything is according to the recipe, except for water and dry. milk - liquid milk

After 2 hours on "yogurt"

I had to leave, put the pastries. So I would still let stand. And she turned it on, as it is written 65. I needed more, apparently. But in order ..
Here's what happened:


I turned it over, for, alas, without a dome. The height is exactly 9 cm.I did not smear it anymore, since this is no longer cake) Well, in my opinion)

Cut:


The taste of Easter cake is yes. But. He's kind of wet. As if not baked (this is about baking time).
And the bottom and sides, as you can see, with a good crust. Apparently, it would be better to turn it over for 20-30 minutes. But when you take it out, you don't see what's inside, and it was not I who listened to him, but my husband. So, maybe I tried a match)

Here's an experience)
Has anyone shown a photo of how the dough should ideally look, consistency? It would help for the future. I have it clearly liquid. Maybe half a glass of flour would have been baked better.

And I love this cake precisely because of the humidity.

Not to be confused with impermeability

Well, here I want to show my baking report. I don’t know what’s inside, because I’m taking it out today. But it was baked for sure, poked at him from different places inside with a skewer, she climbed out dry everywhere. Yesterday I didn't have a good day with baking, but there was a reason ...
She let all the baked goods take their course, slipped somewhere for a while, somewhere I was not at home at all. Did Butter in a bread machine, horror, scary to look at him. And this one was made according to the recipe. Lviv yeast, the hat was ...
Well, actually, the cake itself. Don't look at the plate, he's leaving now in about 30 minutes for Simferopol.

yesterday in the night I baked such a cake. We are not very much. Too sweet and too humid. I will bake oil from Elena Bo.

And here is my Easter cake:


Height 10 cm, weight 1270, I don't know how it tastes, we will try at work, but I really hope that everything will be fine

Thanks for the recipe. In the slow cooker, it is still brewing, but from the oven in mugs, they have already eaten it up Correctly, you do not need to add excess flour, the roof bursts well, the blades in the kulich are covered with glaze

Mine too just baked, cooling down

Here it is mine, from multi !!

And I already have cakes ready, the biggest one is from mulk, and the smaller ones are baked in the oven !!!!

I baked a cake yesterday, so my roof completely collapsed: this: Before that I baked it 2 times, everything was fine. Can someone tell me what I was wrong about? The dough was kneaded a little thicker than for pancakes; parted for 3 hours, grew very evenly up to 9 (Panas 18). Baking 65 minutes, got it - instead of the dome, just a hole! So upset. I'm waiting for your tips.

So I decorated my cake half an hour ago. The height came out almost 11 cm (almost like in the photo from Summer). Only my roof fell a little in one place. Not critical. This year, I didn’t do the proofing in a slow cooker for long: only half an hour for everything about everything. True, before that (after kneading in HP), the dough stood for half an hour in a proofer in a bread machine and began to grow rapidly. We'll taste it tomorrow, if our son doesn't take a bite today.

Yesterday I baked this cake 1 time, mixed it in KhP, live yeast 20g, added flour a little about 40g, kneaded in milk, then in a cartoon on a proofer, heating-yogurt-heating in 1.5 hours grew to mark 10, baking for 1 hour, immediately I took it out, turned it over and baked it for another 10 minutes, everything is fine, tall, beautiful, height 10-11cm.
Today it did not rise at all on the same products, waited more than 4 hours, put it on baking, rose a little on baking, decided to cut it to see if it was raw or normal, but the dough is heavy and dense. Why did it happen there is no answer

Yesterday I baked this cake 1 time, mixed it in KhP, live yeast 20g, added flour a little about 40g, kneaded it in milk, then in a cartoon on a proofer, heating-yogurt-heating in 1.5 hours grew to mark 10, baking for 1 hour, immediately I took it out, turned it over and baked it for another 10 minutes, everything is fine, tall, beautiful, height 10-11cm.
Today it didn't rise at all on the same products, waited more than 4 hours, put it on baked goods, rose a little on baked goods, decided to cut it to see if it was raw or normal, but the dough was heavy and dense. Why did it happen there is no answer

The same thing: yesterday I baked according to the same recipe, from the same components 2 pascs in HP - in turn.
One rose to a height of 19 cm.The second - 12 cm.
By pressing on the walls of Easter, one feels that one (high) is loose and airy, and the second is dense.
But I'm not upset - the dough will still be delicious.
And I love even dense Easter more than those similar to those in the shops ... none ... It's just the sense that airy ...

And I practically didn't get Easter. It turned out to be very dense and 6 centimeters in height ... it stood for 2.5-3 hours in a multi-proof test. It tastes dry, but you can eat ... I thought it would be better.

Thanks for the recipe. It's bad, of course, that the ingredients are only in grams, for those who are lazy to buy scales are not very convenient
I baked in a slow cooker for 50 minutes, and kneaded the dough in HP. She stewed yogurt on the program for 1.5 hours, rose only twice. Kulich stood in the cartoon until morning, because I lay down to feed my son and fell asleep. It stood well, did not dampen the baked with dry yeast. 3 teaspoons. If you bake this dough in the oven in small portions, then you need to add less flour, because otherwise it tears the roof Thank you! Very helpful with the recipe!
the photo is not informative, of course, but still ...

It's bad, of course, that the ingredients are only in grams, for those who are lazy to buy scales are not very convenient

And for me just right. On the contrary, I start to get lost when the recipe is written in glasses

Thanks for the recipe! Delicious Easter cake!
And here is my multicooker cake:

[dove]

Girls! let's throw in here recipes for cakes in multicooker, proven. I think the author will not mind, though dove and rarely appears.
It's just, really, such an on-duty option, so as not to stay without baking at all, who has troubles with the oven - I jumped around it yesterday the day before yesterday - and after all I have a good, desktop electric 39 liters (average in size) so screwed over it , sho this cake seemed to me the most delicious again.

I also found it, tried it exactly according to the technology, I also liked it. And the dough fits perfectly in hp and faster than with this cake. Try it, there is such a commemorative week ahead of you after the trail has been resurrected. you can bake and distribute and eat at least every day. The time is so golden, God has everyone alive, let everyone get to try

Irishka, thanks for the recipe, I'll try.

I baked such a cake on Saturday. Delicious! I baked in a pressure cooker, turned it over (in vain), while turning it back and forth, crumpled one side. But overall - an excellent result! Mom said it tastes better than Myasoyedovsky. But for me these are completely different cakes, each is good in its own way. This one is like a cake crumbly in structure.
And so I want to ask - is it all so crumbly, or is it just me? Directly a blockage, it is impossible to smear a piece with butter (as soon as you press it lightly with a knife and butter, it immediately disintegrates into crumbs), nor is it normal to take a long piece in your hand - it falls apart. Did I dry it out, or is this what he is?

But in its simplicity, the recipe is simply superb!

I didn't notice that I was too tiny (but I eat without butter, so)

It is probably worth trying it in MV, because in SV all wet baked goods are drier. Maybe I just dried it out?

And so I want to ask - is it all so crumbly, or is it just me? Directly a blockage, it is impossible to smear a piece with butter (as soon as you press it lightly with a knife and butter, it immediately disintegrates into crumbs), nor is it normal to take a long piece in your hand - it falls apart. Did I dry it out, or is this what he is?

I was also very crumbly, I even finished it with a spoon. But ... painfully delicious !! I will bake anyway !!

I was also very crumbly, I even finished it with a spoon. But ... painfully delicious !! I will bake anyway !!

Thank you! I really thought I had contrived something painful. And I tried to smear it with oil out of habit, I love a paste with butter. But all the cakes before that I had more structure like bread and not very sweet, so with butter just right. And this one, yes, like a cupcake, and you need to cut it like a cupcake and eat it without anything.
Today I have the remains of various cakes - this one, Myasoedovsky in a slow cooker, and my mother's in the oven. All delicious, each in its own way.

[Dove]

Good evening!

Last year my kulich from KHP was called "sweet bread" and I decided to try a different recipe this year. There is no oven (I can't choose, I won't buy)
Therefore, I was looking for available recipes, and I found 2 here, one of them just in the cartoon, I decided to bake both.
The cake turned out to be very tasty
Thank you very much Dove and everyone who took part in its development and adaptation



Cartoon Panasonic 18

I also baked this cake today. There is no photo so I did not have time to take a picture. It turned out to be very tall. They already called and said that the cake is very tasty. But there is one but. The cake is very crumbly. Like Easter, you can't cut it off and take it in your hand. I had to eat over a plate.
Girls, tell me what you need to add there so that it does not crumble?

girls, baked cake today, it turned out strange, but you can eat ... tell me, how long do you need to keep on heating? I probably overexposed, it was more than two hours)))

It was necessary to hold it on heating for 20 minutes!
Dove thank you very much for the recipe, it came out big, beautiful and very tasty Easter cake!

I also baked this cake today. There is no photo so I did not have time to take a picture. It turned out to be very tall. They already called and said that the cake is very tasty. But there is one but. The cake is very crumbly. Like Easter, you can't cut it off and take it in your hand. I had to eat over a plate.
Girls, tell me what you need to add there so that it does not crumble?

I also crumbled, but in moderation, you could smear it with oil and take it in your hand. But I still made it on dough, the dough was ripe, and the structure turned out to be more elastic. And without dough it turns out more shortbread dough.

I also do a full cycle on the dough with proofing on the dough mode. This adds flavor to it.

I read my last year's message about this cake. I’m a fool. He was the most boring one! On the first day - a cupcake, on the second it is better, on the third - even better. And on the fourth. - DIRECT KULICH !!!! I will bake it !!!!

One feels that the people have begun to prepare ...

Stumbled upon this recipe by accident. We should try to bake in Shtebe. Olga, I found your last year's message. Oooh, we just love the "sweet and wet" Easter cake. Thanks for the "kick" towards this recipe.

He's really the best I've ever eaten! You just need to let him "reach".

I will definitely bake. Thank you

[IRR]

IRR, Jiri, I want to rehearse Easter cake. You wrote that you made dough for this cake. So I have questions. If it doesn't make it difficult, tell me, please.
1. what from the components you included in the dough?
2. how many did you ferment the dough before kneading?
3. Where did you do it - in HP or so, in a bowl?
4. At what temperature?
Well, I got questions back!
And another question for everyone: girls, and which of you used yeast Saf-moment for muffins in a yellow pack(fast acting)? My husband brought several packs, but I hesitate to approach them.
These are the yeast:

a question for everyone: girls, who of you used Saf-moment yeast for muffins in a yellow pack (fast-acting)? I do not dare to approach them

In general, I figured out the yeast myself. I tried to bake baguettes on them. I did everything according to a proven recipe, but instead of my usual yeast I put this one. As a result, the dough rose 2 times more than usual, and the products turned out to be larger. I realized that this yeast is really better for baking, especially since it smells of vanillin.
I figured out this question, but others stayed. Girls, can you help? Well, I'm not an expert in doughs ...

Excuse me! But I am for justice. Today I baked ....... it turned out to be an ordinary sweet bread ..... it doesn't even smell like cake .......

[Milan]

Milan, or maybe let him lie down. Like Olga on top

Hello, yesterday I baked an Easter cake according to this recipe, baked Polaris 0520 HELL in a multicooker for 40 minutes + 10 minutes was on the heating, baked well, I also really liked the taste, the only negative, the bottom crust became stale enough. Girls, can anyone come across the same problem, help me solve it!

Natalishka, did you bake at Shteba? How did it happen? Which mode is better to set?

Tell me if instead of powdered milk you pour homemade milk into the dough, how much is needed?

Good morning, I did not add milk powder and water at all, I took 200 ml of regular milk

Tell me if instead of powdered milk you pour homemade milk into the dough, how much is needed?

Maybe still relevant. If instead of water I take milk, no matter what fat content, I take it according to the recipe

Good afternoon to members of the forum. This year, she again decided to bake this recipe in a multicooker Brand.
Well, what can I say, like last year, the proofing in the yogurt mode took exactly 3 hours. Less is generally impossible.
Got up well. to the very lid. but during the night while it cooled down - the roof fell down anyway. I don’t know what is the reason. But she fell out.
Let's taste it. I hope it will be like last year delicious)))
yes, and I take baked milk) it is fragrant!

good day!
decided to try the recipe.
replaced water + milk powder with 2.5% fat milk. the rest is unchanged. I added a little less yeast than according to the recipe.
everything went smoothly, kneaded in HP on pizza mode. the dough turned out like thick sour cream.
after poured into MV (Panasonic 18) and put it in the "heating" mode for 15 minutes.
when the dough rose to the 8 mark, I turned on the "baking" for 65 minutes.
at the end of the time, the dough rose almost under the lid, but the top was not baked.
left for another 45 minutes - in the end, the top fell through. when baked it smelled like yeast, not spices
I got it kind of baked, but the top is no good.
there are options what is my problem?

[Cinnamonic]

Cinnamonic,
It worked out the same for me.

I think the main reason is too thin dough, that is, not enough flour in the end.

[CurlySue]

CurlySue, I read the topic, however, I did not master it all, the girls write that it seems like this is necessary.
in the end, it was baked. it turned out to be delicate, slightly moist, airy (even in the sunken top) and very crumbly.
if you turn it upside down, then the pits are not visible

did on "Lviv" yeast, rose with difficulty for 4-5 hours. Baked for 1h20min.
I won't tell you what it tasted like, but it turned out not very high, about 8 cm, weight 1250g.

Girls, how tall do you get a cake?
you really need to understand if this is a normal height or change the yeast